Category:Fijian Food Traditions and Festivals

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Being a country with a multicultural society, Fiji has many festivals and holidays endlong the year. Some of the most important public holidays are: the New year’s day held in January, Easter in April, Prophet Mohammed’s Birthday, National Youth day and Ratu Sir Lala Sukuna Day all held in May, Queens Birthday in June, Fiji Day in October and Christmas Day held on 25th of December. Either they are celebrating the Hindu culture or the Chinese or Melanesian ones, this festivals enhance the greatness of Fiji cuisine. Specific local dishes are served during these festivals. Fish is served marinated and steamed in lime and coconut cream. This dish is called Kakoda. Kassaua, another dish most of the time served during festivals is made from boiled or baked tapioca and cooked with coconut and mashed bananas with cream. Besides this dishes festivals are the greatest opportunity for a meat dish made after special recipes and involving many exotic ingredients such as the Indian curry. The innate and not only love this kind of food very hot and most of the time served with breadfruit and wine.